This cranberry vanilla bean cake will be the talk of the holiday party! Yeah, it’s that good. It is soft, flavorful, and has just a little bit of tart. Each bite will make you want to have more. Are you ready to make this cranberry cake?
SPRUCE UP YOUR HOLIDAY WITH THIS CRANBERRY VANILLA BEAN CAKE RECIPE
Rated 5.0 stars by 1 users
Category
Cake
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
Elevate your dessert game with our scrumptious Cranberry Vanilla Bean Cake recipe. Bursting with tart cranberries and fragrant vanilla bean, this moist and flavorful cake is a delightful treat for any occasion. Impress your guests or simply indulge yourself with this irresistible dessert.
Native Vanilla
Ingredients
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12 oz fresh cranberries, picked over
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2 tablespoons of orange juice
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2 teaspoons finely shredded orange zest
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½ cup sugar
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1/8 teaspoon ground ginger
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¼ teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1 cup buttermilk
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6 egg whites, lightly beaten
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1 Vanilla Bean, split
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2 ¼ cups of cake flour
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1 ¾ cups sugar
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3/4 cup of butter, softened
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4 tsp baking powder
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1 tsp salt
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16-ounce cream cheese, softened
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¾ cup butter, softened
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1 tablespoon finely shredded lemon zest
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1 tablespoon lemon juice
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3 ½ cups confectioners’ sugar
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Sugared cranberries
CRANBERRY FILLING
CAKE
FROSTING
Directions
FIRST, MAKE THE CRANBERRY FILLING
Use a small saucepan to combine all ingredients for the filling.
Bring to a boil, then reduce the heat and simmer for 10 minutes. (or until cranberries pop)
Remove the pan from heat and mash cranberries using a wooden spoon.
Set aside and allow the filling to cool completely.
NOW IT’S TIME TO MAKE THE CAKE:
In a bowl, combine the buttermilk and egg whites.
Scrape the Native Vanilla Bean seeds from the inside of the bean and mix them into the buttermilk mixture. Allow it to sit at room temperature for 30 minutes.
Preheat the oven 350 degrees Fahrenheit
Prep two 9” cake pans. (grease and flour them and remove any excess flour) set aside.
Now whisk the flour, sugar, baking powder, and salt together in a large bowl and set aside.
In your stand mixer, cream 3/4 cup of butter for 30 seconds on medium-high.
Add the flour mix gradually, while scraping sides as needed
Add half of the buttermilk and mix
Once it is mixed add the remaining buttermilk and beat on medium speed for 2 minutes. (scrape down sides as needed)
Once completely mixed, divide batter evenly in both cake pans and bake for 25 – 30 minutes.
Cool for 10 minutes before removing from pan.
Then remove and let cool on rack completely
WHILE CAKE IS COOLING, ITS TIME TO MAKE THE YUMMY FROSTING!
Put cream cheese and butter in the mixing bowl and beat on medium speed until it is fluffy and light.
Add juice and lemon zest and continue to mix
Now scrape the sides down and add the confectioners’ sugar a ½ cup at a time.
If the mixture is too thick you can add a tablespoon of milk.
NOW FOR THE MOMENT WE HAVE ALL BEEN WAITING FOR, PUTTING IT ALL TOGETHER
Cut both cakes in half to make four layers
Place one cake layer down in the center of the platter.
Spoon 1/3 cup of cranberry sauce evenly over the top
Place the next cake layer on top and spread ½ cup of lemon frosting evenly over it and top with a thin layer of cranberry sauce.
Next top third cake layer and spoon 1/3 cup cranberry on top
Finally, top with the last layer, cut side down. Place in the fridge for 10 minutes to set.
NOW finish off with a layer of frosting and top with sugared cranberries.